So I've been on a "Make my own healthy-ish meal" kick lately. For the simple reason that out of the millions of recipes for healthy eating out there, only a select few have ingredients that appeal to my current palette.
I haven't officially made a resolution for 2012 (I never really do), but treating my body better is definitely high on the priority list.
This was yesterday's lunch, my very own (possibly vegan) Tofu Veggie Stir-Fry. I've been making this off and on for years, but added some spices to it and perfected it! (Well, to my taste at least.) Here's my recipe:
Tofu Veggie Stir-Fry
8 oz (1/2 bag) frozen sugar snap pea veggie mix
1/2 pkg extra firm tofu, drained and cubed
1/4 onion, finely chopped
1 Tbs garlic, finely chopped
2 tsp chili powder
2-3 Tbs Kikkoman Low Sodium Stir-Fry Sauce
1-2 Tbs Kikkoman Low Sodium Soy Sauce
Lightly oil a large frying pan or wok. Add tofu, onion, garlic, and soy sauce and stir-fry until tofu and onions are slightly browned. Add frozen veggies, stir-fry sauce, and chili powder. Cook thoroughly, stirring frequently and adding 1-2 Tbs of water if needed.
That's it! Super-easy, and it makes about 2 servings. Sure, it still has a decent amount of sodium. But still a heck of a lot better than making mac and cheese every day.
Today's breakfast was a little more calorie-loaded, but still veggie-packed. I decided to try my own egg & veggie breakfast burrito with what I had on hand, which wasn't very much. Recipe and photo to come tomorrow, stay tuned!